Vegetarian Lemongrass Soup

- 8 cups low-sodium vegetable broth
- 1 teaspoon (or to taste) crushed red peppers
- 4–6 stalks lemongrass, bruised
- 4 tablespoons soy sauce
- Juice of ½ lime or to taste
- 1 can straw mushrooms, drained
- 1 cup snow peas, trimmed
- ½ cup coarsely shredded carrots
- ½ cup sliced celery
- 1 red serrano chili, seeded and thinly sliced
Instructions:
If you're a vegetarian, or just trying to cut back on your meat
consumption, then Thai food is for you!
- Bring the broth to a simmer in a large saucepan. Add the crushed red peppers, lemongrass, soy sauce, and lime juice. Simmer for 10 minutes.
- Add the remaining ingredients. Continue to simmer until the vegetables are just done, about 2 to 3 minutes. Remove the lemongrass stalks before serving.